Is there any way to de-chunk my ganache?

Obviously, I am ganache impaired. I made some chocolate ganache yesterday, 2:1 ratio chocolate to heavy cream. Followed instructions precisely (Shirley Corriher's) and damn if there aren't tiny chocolate chunks in the ganache. Tastes great and when you eat it you can't even tell there are chunks, its not crunchy. Its just for a family cake for father's day tomorrow but I would still like it to look nice. Is there any way to get rid of the chunks? Thanks!

first thing to try... did you try re-warming it in microwave and re-whip it for a good few minutes?

you said two to one?? second thing to try...regular ganche is 1 pounds chocolate to 1 cup heavy cream.. is that what you meant? If it is then another option is make sure it is room temp, and simply add in two table spoons of real butter melted and whip it again. The fats in the ganache is what produces the smoothness.

I make my own heavy cream, instead of buying it. And have used the butter trick.

good luck.

tip for next time.. if you are getting small dark chunks then you are probably adding your milk mixture too soon after heating. it should be between 90 & 110 degrees. If higher you are over heating the chocolate and causing it to curdle. like when you melt choc chips in microwave for too long and it siezes up. hope that makes sense.

I hope other people put some responses too. I am always wanting to learn more about ganache. I swear it is more science then cooking.

Tesso: Interesting - never thought of making my own heavy cream, duh! OK, so are you using salted or unsalted butter and does it make a difference in the finished ganache? What a great tip is this - saves me a trip to the market.

Tesso: Interesting - never thought of making my own heavy cream, duh! OK, so are you using salted or unsalted butter and does it make a difference in the finished ganache? What a great tip is this - saves me a trip to the market.

I have used both. but prefer salted. sorry..missed the other part of the question.. No. it didnt affect the ganache, just taste preference.

I am so trying the homemade heavy cream next time I make ice cream. No idea if it'll work, but if it does...

oh it works!!! if you like peaches you have got to make peaches and cream with it !! I have an ice cream maker and use it all the time. oreo is fab too !! or choc chip.. okay if it is ice cream I am all over it !!

OH HELL...I tried to make ganache and have sat here wondering why the darn thing won't thicken... When I read 2:1 ratio, I must have misunderstood. I thought it was heavy cream to chocolate. Now I know why its so watery!!! well, creamy...

Can I fix in the AM? or should I go get it off the counter and start now. I was going to put this on my husbands "requested" cake. The man never eats anything "unhealthy" and he doesn't buy into my mentality that cake is a large percentage of protein and dairy! Okay, so that is a stretch...but please, let me know if there is anything I can do to fix!!

oh it works!!! if you like peaches you have got to make peaches and cream with it !! I have an ice cream maker and use it all the time. oreo is fab too !! or choc chip.. okay if it is ice cream I am all over it !!

It does?!?!? *falls over dead*

Oh man, I am all about the ice cream maker. Cookies n cream...peanut butter chocolate... chocolate cinnamon... choco covered pretzel... coconut... sweet tea... coffee....I made my Grandpa a big batch of coconut-pineapple-orange-almond for tomorrow, and I'm making my fella vanilla-pomegranate once the bowl finishes refreezing. After that (thank you very much) will be peaches n cream with the much cheaper homemade heavy cream method. And then chocolate cinnamon. And then....man, I'm glad it's summertime.

OH HELL...I tried to make ganache and have sat here wondering why the darn thing won't thicken... When I read 2:1 ratio, I must have misunderstood. I thought it was heavy cream to chocolate. Now I know why its so watery!!! well, creamy...

Can I fix in the AM? or should I go get it off the counter and start now. I was going to put this on my husbands "requested" cake. The man never eats anything "unhealthy" and he doesn't buy into my mentality that cake is a large percentage of protein and dairy! Okay, so that is a stretch...but please, let me know if there is anything I can do to fix!!

Remelt it gently, and add more chocolate to equal two parts choco to one part cream. It'll be fine.

It can be saved. you just need to add more chocolate. you can warm your ganache up in the morning, put in microwave to get a little hot, or as brandi suggested you can warm over a hot water bath, then pour that over your added chocolate and start whisking away.

Thanks for all the responses! I use a 2:1 ratio by weight. So I used 2 lbs. chocolate and 1 lb (which is about 2 cups) heavy cream. I'll try the food processor first since I need it for today and don't want to wait for it to cool down. If that doesn't work, I'll try reheating it.

Interesting tip about using a spoon vs. whisk! I'll try a whisk next time! Do you guys put it in your Kitchen Aid? I usually let it sit for 5 min and then stir by hand with a spoon.

And about the ICE CREAM maker... What kind do you guys have? I don't know anything about these & my BIL gave me one years ago & I have never used it?! I think it only makes soft serve? But I'm not sure I always thought it was one of those cheap-o ones...but like I said, I really have no idea LOL!

I have the ice cream maker attachment for the Kitchenaid. Love it. You get a soft serve type consistency when it's first out of the machine, then once you put it in the freezer it's hard ice cream. It makes 2 quarts at a time and if your freezer is cold enough, you can do 2 batches a day.

I went to a class today and when the chocolate in the ganache hadn't melted entirely the instructor put the bowl in a warm water bath and then plugged in . . . an immersion blender! It became beautifully silky smooth ganache in a jiffy. As long as you keep the blender head under the surface it won't whip any air into it (if you want to keep it un-aerated).

Today was my first ganache experience so I'm excited to try it on my own. Thanks to all of you for your help and tips!

You know, one of these days I'm going to have to actually measure something to see how it works out! I just put the whipping cream in a pan, heat to barely boiling, then dump the chocolate in the pan ... beat with a whisk. Too thin? Add more chocolate. Lumpy? Set it back on the burner for a few seconds to let the chocolate melt some more.